L’Estornell&Veá
Catalonia,Spain
nell oil is lly selected nded by Veá.
Veá,ledbySeñorAvelinoVeá,hasupheldoliveoilqualityforover100years, blendingtraditionalmethodswithmoderntechniques.
L’Estornell
OrganicExtraVirginOliveOil
CULTIVAR:Monocultivar.100%Organic Arbequina.
NOTES:Sweet,slightlynutty,almondflavor withapepperyqualityandspicyaftertaste.
PAIRINGS:Sautéedwithvegetablesfor shakshuka,pooledonhummus,anddri l d overgrilledpeachesandfigs.
Pan Con Tomate
4ripebeefsteaktomatoes
4tbspL’EstornellExtraVirginOliveOil
4tbspSherryWineVinegar
2clovesofgarlic,peeledandhalved
121"inchthickslicesbaguette
Seasalttotaste
Cut the tomatoes in half. Hold the cut surface to the large shredding side of a box grater. Grate them into a bowl. The skin will stay in your hand Stir the olive oil and the sherry vinegar into the tomato pulp. Toast the bread dark. Grilling it is even better. Rub the face of the bread with a split clove of garlic. Top each slice with a good dollop of the tomatoes. Spread it. Drizzle oil on eachslice and sprinkle with sea salt.
